Salmon & Fennel Gefilte Fish

A classic Passover recipe, gefilte fish goes great with fennel and fish broth.

Ingredients

2 tablespoons vegetable oil
1 cup minced fennel bulb (reserve green sprigs for garnish)
2 pounds salmon filet, skinned
1 tablespoon minced fresh parsley
2 eggs, lightly beaten
1/3 cup matzo meal
3 tablespoons water
2 teaspoons fresh lemon juice
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon sugar

Directions

To make Gefilte Fish, heat oil in a large skillet over medium-high heat. Add fennel and cook, stirring occasionally, until tender, about 5 - 8 minutes.

Cut salmon filet into chunks and add in batches to a food processor. Process each batch until just pureed, about 5 to 10 seconds. Transfer salmon puree to a large bowl.

Add fennel and parsley to salmon and stir to incorporate. Add eggs, matzo meal, water, lemon juice, salt, pepper, and sugar and stir until combined. Cover with plastic wrap and chill for 30 minutes.

Bring fish broth to boil over medium-high heat. With moistened hands shape fish mixture into ovals, using 2 tablespoons dough per oval. Carefully lower ovals into boiling broth as they are shaped. Reduce heat to medium. Cover, and, cook 30 minutes, gently turning ovals after 15 minutes. When ovals rise to surface of broth fish will be done. Keep partially covered by sliding lid, and, cool completely. Cover and refrigerate overnight.

Arrange 2 to 3 gefilte fish on each individual serving plate and spoon a small amount of broth over each. Garnish with green sprigs from fennel.

Serve

Cool

Makes

About 18 gefilte fish